Chocolate Peanut Butter Eggs are a quick & easy recipe that taste even better than the store-bought version. All you need is 5 simple ingredients to get started!
Why You’ll Love Them
They taste amazing. These taste like a Reese’s peanut butter egg, only with a shorter ingredient list. I think they taste better than the candy the Easter bunny might normally stick in an Easter basket!
They’re easy to make. Just stir 4 ingredients together to make the peanut butter filling, then make the egg shapes and coat them in melted chocolate. No special cookie cutters required!
They’re made with nutrient-dense ingredients. Instead of relying on powdered sugar, these peanut butter eggs are made with simple, nourishing ingredients like all-natural peanut butter, maple syrup, and coconut flour, for extra fiber.
They are allergy friendly. This recipe is naturally gluten-free, and when you use vegan chocolate chips, they are dairy-free, too. For a nut-free option you can send to school, try using sunflower seed butter instead of peanut butter.
They are easy to customize. When you make treats at home, you get to control the sweetness! Use semi-sweet chocolate chips for a sweet dessert, or use darker chocolate to keep the sugar content lower. Check out the FAQ section below for substitution ideas.
Ingredients You’ll Need
The coconut flour helps in this recipe helps gives the peanut butter eggs a thick center, similar to the candy you’d buy from the store. If you don’t keep coconut flour on hand, you can replace it with a 1/4 cup of almond flour, instead.
This recipe calls for creamy peanut butter (use the all-natural kind that you have to stir to mix in the oil), but you can use crunchy peanut butter if you want the added texture.
You can also top these peanut butter eggs with flaky salt, for an extra punch of flavor, or a few naturally dyed sprinkles (< Amazon affiliate link), for some Spring color.
How to Make Peanut Butter Eggs
1. Make the peanut butter filling.
In a medium bowl, combine the peanut butter, maple syrup, coconut flour, and salt. Stir well, until the mixture looks smooth.
Wait a few minutes, and you’ll see the peanut butter mixture thicken. (You can place the bowl in the fridge to speed the process, if you need to, but this shouldn’t take longer than 5 minutes.)
2. Scoop.
Use a small cookie scoop (about 2 teaspoons size) to scoop the mixture and drop it onto a baking sheet lined with parchment paper or wax paper. You should get roughly 12 scoops from this recipe, when you use that size scoop.
Use your fingers to shape the peanut butter into egg shapes, flattening them into pieces about a 1/4-inch thick. Transfer the lined baking sheet to the freezer so they can firm up while you melt the chocolate.
3. Add the chocolate.
Melt the chocolate chips in a double boiler, or in the microwave using 30-second intervals, and stir until the melted chocolate is smooth.
Remove the peanut butter eggs from the freezer, and use a spoon to spread the melted chocolate over the top of each egg shape. (Alternatively, you can use a fork to dip the eggs into the melted chocolate, then let the excess chocolate drip off.)
Once the chocolate has hardened, flip the eggs over and coat the other side. If you’d like to add colorful sprinkles to the peanut butter eggs, sprinkle them on while the chocolate still looks wet. When it hardens, the sprinkles will stick in place.
Transfer the pan of chocolate covered peanut butter eggs back to the fridge or freezer so the chocolate can set, which only takes 5 to 10 minutes. Then they are ready to enjoy!
Storage Tip: This recipe will soften at room temperature, so it’s best to keep them stored in an airtight container in the refrigerator. They should keep well for at least 2 weeks when chilled!
Frequently Asked Questions
Yes, you can freeze these peanut butter eggs for up to 3 months in an airtight container.
I find that pressing the balls of peanut butter dough into an oval egg-shape is the easiest method, rather than using specialty candy egg molds that you will need to store until the following year. If you make the top slightly more narrow than the bottom, it will look like an egg!
Yes, check out the chocolate topping recipe for Chocolate Peanut Butter Bars, for an easy 3-ingredient option that is naturally sweetened.
You can use melted white chocolate chips or almond bark as the coating, if you prefer.
Looking for more candy recipes? Try Vegan Snickers, Homemade Crunch Bars, or Almond Butter Cups for more ideas.
Chocolate Peanut Butter Eggs
Ingredients
- ½ cup all-natural peanut butter
- 2 tablespoons pure maple syrup
- 1 tablespoon coconut flour
- ¼ teaspoon sea salt
- ¾ cup dark chocolate chips
Instructions
- In a mixing bowl, combine the peanut butter, maple syrup, coconut flour, and salt. Mix well, until a uniform batter is formed.
- Line a baking sheet or plate with parchment paper. Use a small cookie scoop to scoop the batter into 12 balls (about 2 teaspoons of batter per ball). Use your hands to press and shape each ball into an egg-like shape, then place the pan in the freezer to set.
- While the peanut butter eggs are setting in the freezer, melt the dark chocolate chips in a double boiler. Alternatively, you can melt them in the microwave using 30-second intervals. Stir until smooth.
- Remove the the peanut butter eggs from the freezer, and use a spoon to spread the melted chocolate over the top of each one. The chocolate may set very quickly if the eggs are cold from the freezer, but if it's not firming up quickly enough for you, just place the pan back in the freezer for a few minutes.
- Once the chocolate is firm on the top, flip the eggs over and coat the other side with chocolate, too. While the chocolate still looks wet, you can sprinkle on a few colorful sprinkles, if you'd like to. (Or try some flaky sea salt!)
- Place the chocolate peanut butter eggs in the freezer to firm up for at least 10 more minutes, and then they are ready to serve. These will soften at room temperature, so store them in an airtight container in your fridge (for a softer bite) or the freezer (for more crunch) and serve them chilled. Peanut butter eggs will keep for up to 2 weeks in the fridge, or up to 6 months in the freezer.
Video
Notes
Nutrition
If you try these homemade Reese’s eggs, please leave a comment and star rating below letting me know how you like them!
Cadbury Cream Eggs are my vice so I fully support you trying to create a healthy substitute! I’m excited to try these out, they look delicious 🙂
Oh my goodness, these look divine…peanut butter and chocolate is a favorite combo, but Easter is one of those holidays where I don’t make anything in particular.
Recently, I’ve been trying new recipes with the hopes of posting them…but they haven’t quite been post worthy. I know you’ve talked about flops before and I’m wondering if you can share how you maintain balance between taste testing/recipe creating with your regular meals and not feeling like you’ve eaten too much or caused digestive issues?
Thanks! xo
Growing up near Detroit, the Sanders chocolate birds nest with jelly beans eggs was/is a favorite seasonal treat. I think the nest is made from coconut and a crispy rich cereal. I still buy one for each of my children (and me 🙂
Oh my these look delicious! I have been craving peanut butter lately and bought a fresh pure peanut butter that is so delicious, I may have to try making some of these lol!
LOVEEEE Cadbury Creme Eggs!!!!
Can I omit the coconut flour?
I’ve made these before using coconut oil, instead of coconut flour, if you want to try that, but it is much more difficult to shape the eggs and they are not as authentic in texture. You need to add something to the peanut butter to make the middles solidify, and coconut flour is the most similar in texture to powdered sugar, which is why it works so well!
If you find another substitute that works, please share!
I substituted white rice flour for the coconut flour and they turned out great! 🙂
I just found your blog after going gluten-free for health reasons and LOVE it! 🙂 THANK YOU!!!
My sweetie is obsessed with Reese’s peanut butter cups, but I try to discourage him from eating them because of all the yucky ingredients. I’m going to have to try these!
Getting some groceries this morning and will be including this in my easter prep later this afternoon! My kids are very excited to help make these as well! Thank you! I have to say ALL the recipies of yours we’ve tried have been a huge success!
I’m so glad to hear that! Thanks for letting me know, and I hope your kids enjoy making these, too!
p.s. – you also have my 6 year old daughter and I addicted to Chia seeds! Chia Vanilla pudding is our favorite breakfast! We’ve been experimenting with other Chia recipes in our diets as well and love Chia Fresca drinks if we don’t have the pudding for breakfast. I can’t thank you enough for this addiction! (sorry for posting twice)
Looks awesome! Thanks for “healthifying” these classic (of so bad for you) faves. 🙂
These look amazing! Peanut butter cups are my favorite thing ever! Totally making this recipe 🙂
These look devine, thanks! I read you want to tackle a cadbury egg recipe and I saw that fitsugar just posted a recipe yesterday for them! http://www.fitsugar.com/Vegan-Cadbury-Egg-Recipe-28874761?spi_source=www.fitsugar.com&spi_campaign=tagalert&spi_medium=email
I dont have coconut flour, could I use almond instead?
Coconut flour and almond flour are not interchangeable– you’d probably have to add a lot more almond flour to achieve a similar texture, and I’m not sure how that would affect the final taste and texture. Please let us know if you have any success!
Easter Candy I Miss: I loved those birds nests made with chow mein noodles and peanut butter!
These look GREAT! I was going to make your paleo chocolate chip cookies for easter, but now I don’t know what to make… dilemma… I’ll probably just have to make both.. 🙂
I have recently discovered your blog and LOVE it!
I also found another blog with good recipes, including one for Cadbury Eggs! Here’s the link: http://chocolatecoveredkatie.com/2013/03/20/healthy-cadbury-creme-eggs/
Perhaps some inspiration?
Thanks again for all your yumminess!
I think you’re my new favorite blogger! I use real maple syrup and coconut oil for baking because of gluten-intolerances, sugar-issues, and dairy-allergies. My family loved your chocolate donuts and I’m making these right now =) Thank you!
Peepsters (NOT peeps…ew) are by far my favorite Easter candy. In fact, I wrote a post about them on my little blog: balancewithhope.blogspot.com
A “healthy” creme center would be hard to achieve….but maybe doable using something similar to your homemade sweetened condensed coconut milk…hmmm now you’ve got me thinking… 😉
Oops, here’s the link to my bloggie: BalanceWithHope/peepsters
oh thx so much, these are the better version of beanutbutterballs that i havend’t had the time to figure out myself:-) going to make them tomorrow:-)
Great idea Megan! And as always, so simple! We’ll substitute almond butter for peanut butter (allergens!), which I’m sure won’t harm things in the least.
these look so yummy! I have been trying (rather unsuccessfully, I might add) to make some gluten free dairy free chocolate candies for my allergic family. I will definitely make these substituting either almond butter or sun nut butter, due to peanut allergy.
I also want to say that I really look forward to your daily emai and recipes! Thank you so much
Megan, seen these this morning and just had to try. I’ve been making peanut butter cups for years, but I think I just replaced my recipe. These were easy and quick, and taste delicious. Made just like your recipe with coconut flour, instead of powdered sugar,and coconut oil with chocolate. Great job, Thanks
Totally Trying!! Yum!!
Can I just grind up dried coconut for the flour or is it a special thing you have to buy?
Last year I made a PB cup that mixed nutritional yeast with the peanut butter. Seemed weird but was really good!
I buy this brand of coconut flour: http://amzn.to/10nrXAf
I’m not sure if grinding up dried coconut would have the same result, or not. The store-bought coconut flour is very dry and absorbent, almost as if some of the fat content is removed. When I grind dried coconut oil, I feel like it releases the oil pretty quickly, so it would definitely be an experiment!
I’ve heard of the PB & nutritional yeast combo, but haven’t tried it myself. Maybe I’ll add some into my next batch!
I didn’t have coconut flower, so I used finely ground coconut (thought there wouldn’t be much of a difference), but had to use much more of it (actually more coconut than peanut butter), and it still wasn’t very solid. It also doesn’t harden up so easily in the freezer. It seemed hard before I poured the chocolate over it, but with the chocolate on it, and after more time in the freezer, the chocolate hardened, but it was very soft on the inside. However, too soft or not (because of not using the right ingredients), they are ABSOLUTELY DELICIOUS!
Yum! These sound delicious! I don’t have coconut flour; would regular flour work in a pinch?
Hmm… I have no idea. Please let us know if you give it a try!
I just made these for my husband. He is doing a little happy dance in the kitchen right now. 🙂
These look great! But I dont have any coconut flour. Can I use something else instead?
I haven’t tried any other substitutions myself, but please let us know if you have any success!
I ground up some coconut flakes instead of using coconut flour and they stil turned out wonderful! Thanks for the recipe:)
made a batch of these…tasted the batter…then immediately made another batch. these did NOT last long! thank you for such an amazing recipe.
I just made these this weekend and what a hit!!!! LOVED THEM! They actually call my name from the fridge:).
Megan,
These are so easy to make and absolutely delicious! Thank you so much for sharing! My boyfriend devoured three of them, and my other three taste testers claimed that these taste better than the real Reeses eggs!
I made these for Easter and they were delicious! I didn’t have coconut flour so I used 2 tbsps of tapioca flour and it worked perfectly! I also used almond butter since we were out of peanut butter and it tasted great with the chocolate. I made the flat egg shape and I also used the filling like dough and rolled it in my palm to make them look like real eggs. Such a great recipe thanks! I will make these again for sure! 🙂
These look absolutely amazing – and it’s going to make me a hit in my sister-in-law’s house. This is a brownie-points recipe if I’ve ever seen one!
I do have the ingredients for these in my kitchen! I’ll have to see if I can win over my Reese’s obsessed fiancé!
Oh wow! These were amazing, tasted better than the real thing! It is crazy how absorbent the coconut flour is! When I first added it I thought it wasn’t going to be enough, after a a few stirs it was the perfect texture!
These are delicious!! I made them with almond butter the first time and they turned out great. My husband isn’t a big fan of almond butter, so I made them with peanut butter again last week, they are so good. These are perfect when you need a small little treat! Thanks for the great recipe!!
Hello Megan, I made these eggs. They were very delicious! I have one question about peanut butter – your peanut butter from what kind of peanuts is made – roasted or raw?
I’m all out of coconut oil! Can I use olive or canola?
Butter is the only alternative that will have similar results as coconut oil. Definitely don’t try other oils!
You are a genius! I have said it so many times, but I’ll say it again… You should be published. You should be on television teaching the world how to make healthful (and tasty!) food choices. I always enjoy your blog!
I tried these last night and they came out perfect.
I didn’t have any packaged coconut flour.. but googled and came up with putting Bob’s Red Mill unsweetened dried coconut into my coffee grinder (krups) and blitzing til powdery and it worked perfectly.
It seemed that little amount of coconut flour wouldn’t do much for the blended peanut butter mixture, but when added it magically came together quickly into a dry moldable dough.
We made ours into footballs and piped on white laces.. adorbs! perfect for super bowl party tomorrow!
So happy! A childhood treat we can enjoy again without the guilt. Thank you!
I made these tonight and my husband wouldn’t stop raving. Ridiculously tasty!
Could potato starch work in place of coconut flour? I have a surplus of it. I am thinking… If rice flour worked, why not, right?
It’s worth a shot! Please let us know how it works for you.
I made these today for my family Easter celebration and my whole family couldn’t believe how amazing they were. They even won over my brother and my uncle, which says A LOT. Everyone said they were way better than Reese’s. Reese’s used to be my favorite candy but I dont enjoy them anymore after eating your version. Thank you for another wonderful treat that I can feel good about sharing with my family and my children. I have tried a number of your recipes so far and have been thrilled with them all!
These were Amazing! My husband loved them my kids loved them. Way better then any store bought peanut butter and chocolate candy!!!
Hi Megan,
Do you think I could use ground almonds rather than coconut flour or would that upset the taste too much…?
Thanks!
I’m not sure– coconut flour is very absorbent, so I think you’d need to use more almond meal to achieve a similar texture. Let us know if you have any luck!
These received RAVE reviews at our family Easter dinner! Even my husband who loves Reese cups said he liked them better than Reeses! I’m making them again but trying a ball shape 🙂 thank you so much!
Your website is terrific! We tell all our friends! Can this recipe be doubled as is, or does there need to be any adjustments?
Can i sub the maple syrup for honey?
These were soooo good! I didn’t have coconut flour so I ground up some shredded coconut and they turned out just fine. Thank you for sharing!
Can I use honey instead of maple syrup. It’s not easy to find it here, in Brazil.
Thanks
Yes, I think so! Honey is a little sweeter than maple syrup, so you might want to use a little less– just taste the mixture as you go.
Oh my! These look dangerous to keep around 😉 I love Justin’s peanut butter cups, especially the dark chocolate, so these would be perfect for me for Easter!